Sushi Pizza: California Roll Edition
Sushi Pizza: California Roll Edition
Ingredients
For the Crispy Sushi Rice Base
- 1 1/2 cups short-grain sushi rice, uncooked
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil, for frying
For the California Roll Topping
- 8 ounces imitation crab meat, shredded
- 1/4 cup mayonnaise
- 1 teaspoon sriracha, optional, for spicy mayo
- 1 English cucumber, large, thinly julienned
- 2 ripe avocados, thinly sliced
- 2 tablespoons masago or tobiko
- 1 sheet nori, cut into thin strips
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
First, let's nail that perfect sushi rice! Rinse the short-grain sushi rice under cold water until the water runs clear. This is critical for removing excess starch and achieving that ideal sticky-but-separate texture. Pro tip: Rinsing your rice is non-negotiable for that perfect sushi texture, just like Michelin chefs do. Cook the rinsed rice according to package directions (typically 1 1/2 cups rice to 2 cups water) in a rice cooker or saucepan. Once cooked, let it rest, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice rests, prepare your sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min - 3
Transfer the cooked rice to a large, non-metallic bowl. Pour the cooled sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the seasoning, fanning it with a hand fan or a piece of cardboard to cool it quickly. This fanning technique gives the rice its signature glossy sheen and helps it cool efficiently. The goal is to cool the rice to room temperature without mashing it.
⏱️ 10 min - 4
Now for the crispy base! Lightly wet your hands to prevent sticking. Divide the seasoned sushi rice into 4 equal portions. Form each portion into a flat, round patty, about 1/2 inch thick and 4-5 inches in diameter. Press firmly to ensure they hold their shape. Think of them as individual pizza crusts.
⏱️ 5 min - 5
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, carefully place the rice patties into the hot oil. Fry for 4-6 minutes per side, or until deeply golden brown and wonderfully crispy. The key to a truly golden crust is patience and consistent heat – resist the urge to flip too soon! Remove the crispy rice patties to a wire rack lined with paper towels to drain any excess oil.
⏱️ 15 min - 6
While the rice crisps, prepare your California roll topping. In a medium bowl, combine the shredded imitation crab meat with the mayonnaise. If you like a little kick, add the sriracha and mix well. For the vegetables, thin julienne the English cucumber. Chef's secret: A super sharp knife makes slicing avocado a breeze, preventing bruising. Carefully slice your ripe avocados into thin, even pieces.
⏱️ 10 min - 7
It's assembly time! Place each crispy rice patty on a serving plate. Generously spread the California roll crab mixture over each rice base. Then, artfully arrange the julienned cucumber and thinly sliced avocado on top. This is where your inner artist comes out – make it Instagram-worthy!
⏱️ 5 min - 8
Finally, for the 'wow' factor! Garnish each sushi pizza with a sprinkle of masago or tobiko for that pop of color and texture. Add the thin strips of nori, a sprinkle of toasted sesame seeds, and a flourish of thinly sliced green onions. Serve immediately and watch your guests be amazed!
⏱️ 5 min - 9
Challenge Mode: For the ambitious home cook, try making your own homemade mayonnaise for a truly fresh flavor. Or, elevate the experience by quick-pickling some ginger slices to serve alongside your sushi pizza!
Kitchen Tools
Nutrition Facts (per serving)
Sushi Pizza: California Roll Edition
Ingredients
For the Crispy Sushi Rice Base
- 1 1/2 cups short-grain sushi rice, uncooked
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil, for frying
For the California Roll Topping
- 8 ounces imitation crab meat, shredded
- 1/4 cup mayonnaise
- 1 teaspoon sriracha, optional, for spicy mayo
- 1 English cucumber, large, thinly julienned
- 2 ripe avocados, thinly sliced
- 2 tablespoons masago or tobiko
- 1 sheet nori, cut into thin strips
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
First, let's nail that perfect sushi rice! Rinse the short-grain sushi rice under cold water until the water runs clear. This is critical for removing excess starch and achieving that ideal sticky-but-separate texture. Pro tip: Rinsing your rice is non-negotiable for that perfect sushi texture, just like Michelin chefs do. Cook the rinsed rice according to package directions (typically 1 1/2 cups rice to 2 cups water) in a rice cooker or saucepan. Once cooked, let it rest, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice rests, prepare your sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min - 3
Transfer the cooked rice to a large, non-metallic bowl. Pour the cooled sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the seasoning, fanning it with a hand fan or a piece of cardboard to cool it quickly. This fanning technique gives the rice its signature glossy sheen and helps it cool efficiently. The goal is to cool the rice to room temperature without mashing it.
⏱️ 10 min - 4
Now for the crispy base! Lightly wet your hands to prevent sticking. Divide the seasoned sushi rice into 4 equal portions. Form each portion into a flat, round patty, about 1/2 inch thick and 4-5 inches in diameter. Press firmly to ensure they hold their shape. Think of them as individual pizza crusts.
⏱️ 5 min - 5
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, carefully place the rice patties into the hot oil. Fry for 4-6 minutes per side, or until deeply golden brown and wonderfully crispy. The key to a truly golden crust is patience and consistent heat – resist the urge to flip too soon! Remove the crispy rice patties to a wire rack lined with paper towels to drain any excess oil.
⏱️ 15 min - 6
While the rice crisps, prepare your California roll topping. In a medium bowl, combine the shredded imitation crab meat with the mayonnaise. If you like a little kick, add the sriracha and mix well. For the vegetables, thin julienne the English cucumber. Chef's secret: A super sharp knife makes slicing avocado a breeze, preventing bruising. Carefully slice your ripe avocados into thin, even pieces.
⏱️ 10 min - 7
It's assembly time! Place each crispy rice patty on a serving plate. Generously spread the California roll crab mixture over each rice base. Then, artfully arrange the julienned cucumber and thinly sliced avocado on top. This is where your inner artist comes out – make it Instagram-worthy!
⏱️ 5 min - 8
Finally, for the 'wow' factor! Garnish each sushi pizza with a sprinkle of masago or tobiko for that pop of color and texture. Add the thin strips of nori, a sprinkle of toasted sesame seeds, and a flourish of thinly sliced green onions. Serve immediately and watch your guests be amazed!
⏱️ 5 min - 9
Challenge Mode: For the ambitious home cook, try making your own homemade mayonnaise for a truly fresh flavor. Or, elevate the experience by quick-pickling some ginger slices to serve alongside your sushi pizza!